Process of treating rice



4 NITEDL ST TES; PAT NT FFIC EMORY v. .DONELSON, or BALTIMO E, mmmp;

'Pu oc s ss or 'rneArme-alos m monfem w of mm Qate'nt to. 400,935, dated April 2, 1sse;

u set filed mix-mass. seats. 281.2%. (Ho emo Td-dZZz ahbmit ntay concernr I hot, anddinmediatelyon-the completion citizen cf the United States, residing at Balt1, plication of coldwatero ra blast ofj-cold air;

5 certain new and useful Improvements in-;a' side of the grain, ages It were,,tocase-harden foriTreating Rice,of which the f o1- it;a .nd leave the-inside in the soft and plastic.- lowing-is a.specification.- I 1 conditionbefore mentioned. This hardening 45 This inyention has for its object to-obtam or toughening offthe exterior of the grain at from the ccrealrice-the Oryza sativa ofbota this juncture is, very important-as thereby ro' nists, a product whose'elements or constituthe liability OfrlOSS of any part of 'the starchy ems-starch, dent-fine, and sugar-shallbe ingredients while 'ng the hot'graintothe andhave a form in which .its'virtues maybe to be subjecte'dto. the treatment of rolls orretained or preserved indefinitely, and which mill, and the pro'duct is thendriedf Y many he handled, shipped, or transportedwith- -Wfhendried, this rice. product of starch,

- the same facility of the natural grain. dextrine, and sugar will. be wholly soluble,

' inafter described, and set forth in the claim. substance, aready-prepared article for f The rice in its usual marketable condition other uses. It will keepanylength or time so is first subjected to a rubbingprocesathe ohand may be'readily handled. .j' I "ect of. .which is'to remove-the hull or invest Having described my invention, I claim-- mgcovering of cellular tissue. The grain is The herein-described-process for treating 60 then subjected to. the action of moisture and rice, consisting of first removing from rice'in heate-such, for instance, asthat produced by its usual rnarketable condition the covering.

25 steam-to thoroughly develop the soluble of cellular tissue,'then subjecting the grain to starch, dextrine, and "s gar without destroythe action of moisture and heat to thoroughly Wm lhe tem'pefatiire of'the'heat-andthe time gar Without destroying the identitycf ther. -durlng which-the grain shall be exposed, grains, then hardeningortougheningtheout-' 13o thereto must be regulated with'a viewtopre+ ,side of the grain by cold applications, pass- I "went thecooking process from reaching that iug' theznthrough rolls or mill, and then dry-- point'where'loss of the soluble parts w'ould ing, asset forth. f

Q ensue, when this step of the-process-lias been f In testimony w 'ereof I affix my signature in cbmpleted,the cookedgrainsshouldbewhole,- the presence 0t two witnesses. 3s-butsoft-andplastic. t

v v. "EMOBQ V. DONELSON. i "s-{Any' well-known means-maybe employed '-.-.Witne sses: v I tar-subject the in, .as :stated,tothe action CHAS. B.-

I p: moisturc'an heat. Whilethe grains are Joan E. MORRIS. 7

- I Be .it knowntthatl, EMORY V. nomtb g the cooking procesgtheyare treated tOanaIE e more, in the Stateof Maryland,have invented just s'uffici'ent' to harden ortoughen the out- V j I developed into a soluble state or eondition mill is'avoided- The-grains are then ready 5o- Myzinventlon consists of a process as hereand, besides being useful as analimentary 55 iug the identity or form'ofthe'. grains. develop the soluble starch, dextrine, and su- 6 5' 

